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Saturday, May 18, 2013

White Sauce Mix

Just as you can usually substitute canned cream-of-anything
soup for white sauce in most recipes, you can substitute white sauce for the
canned soup. You might want to add a bit of chicken bouillon cube, or some
chopped celery or chopped mushrooms. Or not. As far as I’m concerned, all the
cream-of soups do in most recipes (unless you’re eating it as soup, of course)
is to add something to hold it all together, and they don’t add much flavor
anyway.

White Sauce Mix

2 c instant dry milk (powdered milk)

1 c flour

2 t salt

1 c butter

Measure all ingredients into a bowl and blend very well. (A
pastry blender works great for this, or you can use your food processor.) Put
in a jar with a tight-fitting lid. Refrigerate and store up to one year.